Turkey and Bean Tostadas with Avocado-Tomato Salsa

From our friends at the American Heart Association

Image courtesy of the American Heart Association

Servings: 5
Serving Size: 1 tostada

Image courtesy of the American Heart Association

Baked tortillas hold the same appeal as their fried counterparts in this tostada recipe — they're crunchy and delicious!

Ingredients

Salsa Ingredients:

2 cups chopped tomatoes (about 2 medium tomatoes)

1 medium avocado, halved, pitted and diced (optional)

1 large ear of corn, husks and silk discarded, and kernels removed from the cob

1 cup frozen whole-kernel corn, thawed and drained (optional)

1 to 2 medium fresh jalapeños, seeds and ribs discarded, finely chopped

2 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

Tostada Ingredients:

Cooking spray

5 6-inch corn tortillas

8 ounces ground skinless turkey breast

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 15.5-ounce can no-salt-added black beans, rinsed and drained

2 tablespoons water

In a small bowl, stir together all the salsa ingredients. Set aside.
Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
Place the tortillas on the baking sheet. Lightly spray the tortillas with cooking spray. Using a fork, pierce the tortillas a few times to prevent them from filling with air. Bake for 5 to 6 minutes on each side, or until golden brown.
Meanwhile, in a medium nonstick saucepan, cook the turkey, chili powder, cumin and coriander over medium-high heat for 5 to 6 minutes, or until the turkey is no longer pink, stirring occasionally to turn and break up the turkey.
Add the beans and water. Cook for 5 minutes, or until the beans are heated through. Using a potato masher, coarsely mash the beans. Remove from the heat.
To assemble the tostadas, spread the turkey mixture over each tortilla. Spoon the salsa over all.

Per serving (serves 5; serving size 1 tostada)

Calories	260
Total Fat	7.5 g (1.0 g saturated fat, 0.0 g trans fat, 1.0 g polyunsaturated fat, 4.5 g monounsaturated fat)
Cholesterol	18 mg
Sodium	60 mg
Total Carbohydrate	33 g (8 g dietary fiber, 7 g sugars)
Protein	19 g
Dietary Exchanges	2 starch, 1 vegetable, 2 lean meat